Keto Chocolate Cream Pie

Ingredients :

For The Chocolate Crust

• 5 oz Epic Himalayan Pink Salt Oven Baked Pork Rinds (you’ll need two of the small bags)
• 1/2 Cup Unsweetened Flaked Coconut
• 2/3 Cup Allulose
• 1/2 Cup Cocoa Powder (organic fair trade)
• 1/2 tsp Cinnamon
• 10 Tbsp Butter, melted

Alternative Keto Pie Crust:

• 1 Batch My Keto Coconut Flour Pie Dough Recipe (follow that recipe’s baking instructions for no-bake fillings)

For The Chocolate Pie Filling

• 2 tsp Gelatin
• 3 Tbsp Water
• 2 Cups Half and Half
• 1/3 Cup Allulose
• 1 Pinch Salt
• 4 oz Keto Friendly Chocolate Chips (like Lily’s Dark, Lakanto, or Bake Believe)
• 2 tsp Vanilla Extract

For The Whipped Cream Topping

• 1 Cup Heavy Cream
• 2 Tbsp Allulose
• 1 tsp Vanilla Extract

Instructions :

To Make The Chocolate Crust

• Preheat the oven to 375° F. Grease a 9-inch ceramic pie dish (I used butter) and set aside.
• In the bowl of a food processor, combine the pork rinds, flaked coconut, allulose, cocoa powder, and cinnamon. Pulse until the mixture is the texture of coarse crumbs.
• Add the melted butter to the food processor and pulse to combine.
• Press the crust firmly into the prepared pie dish and up the sides. I like to use a measuring cup to make sure the filling is tightly packed.
• Bake the filling at 375° F for 10-15 minutes, or until the edges begin to darken and the crust becomes fragrant. Set aside to cool while you make the filling.

To Make The Chocolate Filling

• Put the water in a small bowl and sprinkle the gelatin on top. Allow the gelatin to bloom for 5 minutes.
• In a medium saucepan, combine the half and half, allulose, and salt.
• Heat the half and half mixture over medium heat just to a boil, stirring regularly with a whisk.
• Remove the half and half mixture from the heat and add the sugar free chocolate chips, bloomed gelatin, and vanilla. Whisk to combine until the chocolate chips melt and the gelatin dissolves into the hot half and half (having trouble? see the notes section below).
• Pour the chocolate filling mixture into the prepared and cooled crust. Cover with plastic wrap and chill for at least 4 hours, or until the gelatin has set.

To Make The Whipped Cream Topping

• In the bowl of a stand mixer, combine the heavy cream, allulose, and vanilla. Whip on medium high speed until the cream thickens. Lower the mixer to medium speed and continue whipping until the cream reaches soft peaks, watching carefully so as not to over mix.
• Use an offset spatula or regular spatula to spread the whipped cream over the top of the chilled chocolate filling. I like to fancy up the top of the pie with a dusting of cocoa powder or a sprinkling of sugar free chocolate shavings.